A new definition of ‘dry’

MorrisonsDryCureHam-Unopened

See, I always thought that ‘dry’ was the opposite of ‘wet’. That is; without moisture, or at least with a very low moisture content.

But I bought a pack of Morrison’s ‘Dry Cure’ ham a few days ago which was anything but dry. It was covered with a sheen of moisture, and there were actually droplets of water1 on the surface of the meat.

MorrisonsDryCureHam

So what on earth is up with that? It says ‘Dry Cure’ quite plainly on the label and yet when I opened it up, there it was practically sitting in a puddle of water!

Dry cure? Pull the other one.

Morrisons, please explain. I’m listening. Meanwhile, the only one who’s going to be eating this crap is Sid2.

1 Well. I say ‘water’, but in fact it is probably a kind of chemical soup composed of preservatives and salts.

2 Which is why there are a couple of slices missing. I didn’t eat them, Sid did – and with every appearance of enjoyment. But then, he can’t read.

11 thoughts on “A new definition of ‘dry’

  1. genjiscorner 1st July 2015 / 3:39 pm

    I’m sure Sid was quite happy to take the mis-labeled ham off your hands.

    • Jay 2nd July 2015 / 8:03 pm

      More than happy, indeed yes!

  2. Secret Agent Woman 1st July 2015 / 3:52 pm

    I don’t know the answer to that, but I know when you dry brine a turkey or chicken, you rub it with salt and it makes it more moist.

    • Jay 2nd July 2015 / 8:04 pm

      Yes, this is what I understood. Dry cured meat is not brined but simply rubbed with salt. It should not be wet! In fact, the salt rub is supposed to draw moisture out of the meat.

  3. houndstooth 2nd July 2015 / 5:34 am

    I think it has to do with how it’s cured, which is supposed to make it more moist and tasty.

    • Jay 2nd July 2015 / 8:04 pm

      Yes, you’re right. It has to do with the cure, but I still don’t expect my dry-cure ham to be so damn wet! It’s ridiculous!

  4. Valerie Daggatt 2nd July 2015 / 9:45 am

    I thought it was just Sainsburys who had this or similar meat product. Prior to going away for a week, rather than waste good dry-cured ham I popped it in the freezer. It was positively soggy when removed. The fox seemed to enjoy it.

    • Jay 2nd July 2015 / 8:06 pm

      Hahah! Lucky fox!

      No, I think all the supermarkets are perverting the meat processing trade by demanding easy profits. They want quick turnover, attractive looking produce (never mind what it tastes like) and they don’t want to pay much for it. You can’t then blame suppliers for providing the goods.

      Waitrose isn’t so bad. Their ‘wet’ ham isn’t so repulsive as this.

  5. nick 2nd July 2015 / 12:32 pm

    Apart from the fact that I’m vegetarian, I wouldn’t want to eat something that was awash with some unidentifiable “chemical soup”! I think I’d stick to some home-made dahl!

    • Jay 2nd July 2015 / 8:07 pm

      No, Nick, no more do I – even though I am not vegetarian. I want proper food. And I want free-range, high-welfare food. I can’t imagine what possessed me to buy this crap. Really. It was an aberration.

  6. Gel 3rd March 2016 / 12:57 pm

    Deepest condolences upon osing your beloved pet.

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